A light and fluffy, made from scratch ย funfetti cake (sometimes also called confetti cake)! ย This soft, snow-white cake is speckled with brightly colored sprinkles and iced with a sweet buttercream frosting — it’s the perfect homemade birthday cake!
If this funfetti cake looks familiar, you caught me, I shared it exactly one year ago in celebration of the first unofficial birthday of Sugar Spun Run.
Well, it’s been two years now since I almost completely deleted this whole website. ย Instead, I dug in full-force and have spent almost every spare second of my time developing and photographing (and now videoing) recipes to share with you.
As a brief review before we get to this favorite layered funfetti cake of mine, I originallyย bought the name, Sugar Spun Run,ย inย 2012 and published a few postsย super casually, photographed viaย iPhone-only, and focused on… whatever caught my attention that particular day. ย It was maintainedย sporadically, sloppily, and definitely without intention.
So in April of 2015 when I got the bill to renew my website, I almost canceled everything. ย I was literally one button-click away from doing so… and then decided maybe I’d give it one more shot.
Well, here we are,ย nearly 250 recipes later with a bright cheerful funfetti cake to show for it.
It’s now been twoย years of late, powdered-sugar filled nights, of re-making recipes over and over again (often only to decide that they really were just rightย the first time), of website code-induced headaches, and ofย desperately attempting to solve the Rubik’s cube that is my camera.ย Well over 200 lbs of butter have made their way through my kitchen, and my KitchenAid has become my near-constant companion.
And I wouldn’t trade it for anything.
So, whileย today can’t rightly be called my blog’s “birthday”, I wanted to commemorate this twoย year anniversary anyway. ย Today I’m celebrating Sugar Spun Run’s Unbirthday, and slicing up this confetti-colored, sprinkle stuffed, 3-layer, from-scratchย Funfetti cake just for the occasion. ย So let’s get down to it.
How do you make Funfetti cake?
Funfetti cake is typically a fluffy white cake with sprinkles mixed into the batter.
Light and fluffy, this cake is made with a combination of butter (for flavor) and oil (for texture and moisture). ย Developing this recipe took weeks, andย the ingredients and their ratios were calculated very precisely and carefully.
For maximum fluffy softness, this recipe calls for plenty of egg whites (no egg yolks). ย You’ll whip these separately with an electric hand mixer until they reach stiff peaks (that just means that when you lift a whisk straight out of the whites, the peaks stay and don’t recede back into themselves) and then fold them with a spatulaย into the cake batter. ย This is easy to do– it takes only about 5 minutes– and isย critical for a light and fluffyย white cake (don’t get me started on yellow funfetti cakes — there should be no such thing).
I used a buttercream that I flavored with a new emulsion that I found at my local cake shop (see notes in recipe), which accented the frosting with notes of citrus and almond. ย This kept the buttercream from being overbearingly sweet, but didn’t go over as well with Zach, who loathes lemon.
Vanilla extract (or any other that you prefer) can also be used, of course, and I included notes in the recipe.
Today, I’m cutting up this carefully-crafted funfetti cakeย into thickย slices in an Unbirthday celebration, and I’m so glad that you are here to join me.
Thank you so much for following along, for taking the time to read my postsย (or just look at the pictures, that’s OK too), comment, e-mail, and follow me on social media (your support as I tackle video on Facebook has been so helpful).
This space would be nothing withoutย you coming back day after day, and I know I wouldn’tย have made it this far without so many kind, encouraging comments (when I get a comment telling me that you tried a recipe and loved it, it makes my whole day).
Sugar Spun Runย is here to stay.
Never give up on a dreamย just because of the time it will take to accomplish it. ย The time will pass anyway. –Earl Nightingale
Funfetti Cake from Scratch (and an UnBirthday)
Ingredients
- 9 Tablespoons (127 g) unsalted butter softened
- 3 cups (600 g) granulated sugar
- 1 cup (236 ml) neutral cooking oil Use canola, vegetable, or avocado oil
- 4 teaspoons vanilla extract
- 4 cups+ 2 Tbsp (516 g) all-purpose flour (all of the flour goes into the cake batter, you will also need additional flour for preparing the cake pan)
- 4 ยฝ teaspoons baking powder
- 1 ยฝ teaspoons salt
- 1 ยฝ cup (355 ml) milk
- 9 egg whites room temperature preferred
- ยฝ cup (80 g) sprinkles*
Buttercream
- 1 lb (453 g) unsalted butter softened to room temperature
- ยผ teaspoon salt
- 6 cups (750 g) powdered sugar
- 6 Tbsp heavy cream
- 2 teaspoons LorAnn Princess emulsion or vanilla extract
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and prepare 3 8-inch round cake pans by generously greasing and flouring. Be sure to shake out excess flour.
- In stand mixer, beat butter on medium-low speed until creamy.9 Tablespoons (127 g) unsalted butter
- Add sugar and oil and beat until all ingredients are well-combined and creamy.3 cups (600 g) granulated sugar, 1 cup (236 ml) neutral cooking oil
- Scrape down the sides and bottom of the bowl and then stir in your vanilla.4 teaspoons vanilla extract
- In separate bowl, whisk together your flour, baking powder, and salt.4 cups+ 2 Tbsp (516 g) all-purpose flour, 4 ยฝ teaspoons baking powder, 1 ยฝ teaspoons salt
- Measure out your milk.1 ยฝ cup (355 ml) milk
- With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
- Pause occasionally to scrape down sides and bottom of bowl.
- In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.9 egg whites
- Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.ยฝ cup (80 g) sprinkles*
- Evenly divide cake batter into prepared pans.
- Bake on 350F (175C) for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
- Cakes will be a light golden brown when done baking.
- Remove cakes from oven and allow to cool for 15 minutes. Run a butterknife around the inside rim of each pan and invert each onto a cooling rack.
- Allow to cool completely before frosting.
Frosting
- I used this technique from I Am Baker to frost my cake. If you intend to use this technique as well it requires a lot of icing for the top and I recommend increasing this recipe by 50%. If you are just doing a plain covering that will not be needed.
- In stand mixer, beat butter on medium-speed until creamy.1 lb (453 g) unsalted butter
- Add salt and beat again for about 20 seconds.ยผ teaspoon salt
- Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.6 cups (750 g) powdered sugar
- Tbsp at a time, add the heavy cream on medium-high speed, waiting until each addition is well-combined before adding the next 2 Tbsp.6 Tbsp heavy cream
- Add flavoring (vanilla extract or emulsion). and stir on medium-high for 30 seconds.2 teaspoons LorAnn Princess emulsion or vanilla extract
- Transfer one layer of your cooled cake to serving platter. Use frosting to ice the top. Add the next layer, ice the top of that. Add your third layer on top and ice the top, and then do a thin "crumb coating" around the entire cake.
- Transfer to freezer for 10-15 minutes, then remove and apply a clean, thick coat of frosting around the entire cake.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you. Please view the disclosure policy for more information.
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Recipe originally published 4/13/16 — text updated 4/13/17
LeeAnn Jordan
I accidentaly forgot to read the instructions after i stirred in the oil and sugar. my mom said to just keep going so we will see how it turns out!!
Sugar Spun Run
Fingers crossed it comes out perfectly for you, LeeAnn! ๐
Jazzlyn
I don’t have butter or Milk what can i use instead?
Sam
Hi Jazzlyn! You could use shortening for the butter, but the cake won’t taste as good and unfortunately I do not have a substitute for the milk. ๐
Madeline Pigott
Hi! Canโt wait to try this recipe for my husbands birthday, what depth cake pans did you use for this recipe, 2โ or 3โ? Iโm sorry if that was stated and I missed it somewhere!
Sam
Hi Madeline! They are 2″ deep cake pans. ๐
Ally
Making this today! Iโm trying to make cupcakes though. What would you recommend for the baking time and temperature? Thank you! Happy Easter!
Sam
Hi Ally! Bake them at the same temperature for about 17 minutes. ๐
Alyssa
I notice that you recommended American buttercream or cream cheese frosting, Would this be good with a Swiss meringue buttercream? ๐
Iโm Trying to make a birthday cake for myself and Iโm not a fan of how overly sweet homemade American buttercream is. Iโve never had/made Swiss meringue, but I like how light and smooth it looks.
Sam
Hi Alyssa! I think a Swiss meringue buttercream would work on this cake. I typically like my cakes much sweeter so I go for the buttercream or cream cheese frosting. Enjoy! ๐
Rachael
sorry sent it twice…
Rachael
I can’t wait to make this cake. Though, what can i substitute for heavy cream? I don’t want to run to the store during this whole corona time. Thanks
Sam
Hi Rachael! You can use milk, but start with less because it is much thinner. Stay safe! ๐
Leah
Looking forward to trying this recipe. I only have one 9ย inch pan, however. Can I mix a full recipe and bake one after the other, or will this not work? Or I could make just two layers one after the other? What would you recommend if I only have one nine inch pan?
Sam
Hi Leah! You can just bake the cakes at different times. I would just cover the batter while the first one bakes. I wouldn’t try to make it in 2 pans, the batter will overflow. Make sure the pan has cooled completely before adding the remaining batter. Enjoy! ๐
Kelsi
Hi! Going to make the recipe. For the cake when it says 9 tablespoons of butter. Is that salted or unsalted butter in the cake?
Thank you ๐
Sam
Hi Kelsi! I use unsalted. I hope you love the cake! ๐
Ann
Have you tried using coconut oil for the canola or vegetable oil?
Sugar Spun Run
Hi, Ann! I have not personally, no. Looking back through comments, no one has mentioned if it worked for them either. With that being said, if you try it, I’d love to know how it turns out. ๐
Sara
I have a question about the butter amount for the frosting. Is that 1 pound or 1 table spoon?
Thanks.
Sugar Spun Run
Hi, Sara! That is 4 full sticks (1 pound) of butter. ๐
Rcc
Do you use LorAnn butter vanilla emulsion?
Sugar Spun Run
Hi, Rcc! I do not use it in this recipe, however, it can be used if you choose too. ๐
Kayti
Is there any tweaks I should do for baking at 6000ft above sea level?
Sugar Spun Run
Unfortunately, I do not have experience baking at high altitude so I can not provide you with any personal recommendations, Katyi. I hope someone who has also tried this recipe under those conditions will chime in. Again, I am sorry that I can’t be of more help to you. Happy Baking. ๐
Linden
Hi!
Making this delicious beauty today! Iโve made two 9inch layers already and am ready to start the buttercream. I used the white cake recipe since I only made two layers. That recipe says to double your vanilla buttercream recipe, which a single batch calls for 1/4tsp salt. The recipe for the same buttercream on this page is all doubled Except for the salt, still 1/4tsp, is that correct?
Sugar Spun Run
That is correct, Linden! Enjoy the cake! ๐
Meghan
Can I use cake flour instead of APF?
Sugar Spun Run
Hi, Meghan! Yes, that will be fine. Happy Baking! ๐
Lauren
Turned out amazing! Just wondering, should it be stored in the fridge or at room temperature?
Sugar Spun Run
I am so glad that it turned on wonderful and you enjoyed the cake, Lauren. You can store it at room temperature, covered. ๐
Jasmine
I can only find cake flour do i change the measurements?